On a recent weeknight, we made steak subs for dinner. AI thought I had planned accurately and cooked the correct amount of shaved steak to satisfy the appetites of my husband and teenage son. I obviously miscalculated. When dinner was finished, we still had a substantial amount of steak left. I knew neither of the guys would complain about having leftover shaved steak in the refrigerator. However, somehow the remaining steak was left when Friday rolled around. I decided to repurpose it as some form of appetizer for a “Munchies for Dinner” night.
I chose to use cream cheese in the pockets, as I thought it would give a creamy texture to the crispy pocket. However, I am certain that other cheeses, such as provolone or mozzarella, could work well. Also, the pockets can be baked with a light brushing of oil, if preferred. I know that both my husband and son enjoy fried items, so for them, that was the choice method of cooking.
Apparently, the pockets were a fine creation. All eight of them were consumed in less time than it took to watch a half-hour show. Before I could take a photo!
- 1 pound shaved steak
- salt & pepper
- onions, peppers, mushrooms (optional)
- 8 eggroll wrappers
- cream cheese
- canola oil
- Heat a large nonstick frying pan over medium heat.
- Add steak and sauté until thoroughly cooked.
- Season with salt and pepper.
- Transfer to a plate lined with paper towels to remove any excess grease.
- If including onions, peppers, or mushrooms, slice and sauté in a small amount of olive oil until tender.
- Place one eggroll wrapper on a cutting board or other workspace.
- Spread approximately two teaspoons of cream cheese in the center, leaving at least a one-inch border on all sides.
- Top with shaved steak and vegetables.
- Fold the bottom corner of the wrapper up to the middle.
- Brush folded side with a small amount of water.
- Fold in the left corner and brush with water; do the same with the right corner.
- Fold in the top corner, and smooth to be sure that the pocket is sealed well.
- Repeat with remaining wrappers and filling.
- In a nonstick frying pan (can be the same pan used early after cleaning), heat one inch of canola oil.
- When hot, add three or four pockets. (Do not crowd the pan; it is better to cook more batches than to overfill the pan.)
- Cook for 2 minutes or until bottom is golden brown.
- Flip and cook for an additional two minutes.
- Transfer to a plate lined with paper towels.
- Enjoy!
